Why do fries (or chips, as themre Brits call 'em) smell so good? A crack science team from Leeds University spared no expenses to find out the secret:
The research, which was carried out for National Chip Week 2009, was led by Dr Graham Clayton of the Department of Food Science using laboratory analysis as well as human focus groups to pinpoint the chips with the most tempting smell.
Scientists collected the aroma from cooked chips, then separated the different compounds for analysis by Gas Chromatography Mass Spectrometry - a technique used to separate foods into their base elements.
Those that could be detected by the human nose were sniffed, and the type and strength of smell recorded. The findings show that those chips that are cooked twice have more complex aromas comprising bitter cocoa, butterscotch, cheese, earthy potatoes, onions, and flowers
Dr Graham Clayton said: "Whether oven-cooked or fried, the humble chip doesn't smell of just chips – the aroma is much more complex and probably explains why chips are everyone's favourite.
Now, back to that pesky cure for cancer research!